| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Rack pork ribs, cut lengthwise |
|
|
Across bones into halves ( bite size ) |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Soy sauce ( light or dark ) |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
|
Green peppers |
| 2 |
|
Green onions, with tops |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; finely chop |
| 1 |
ts |
Ginger root; finely chop |
| 2 |
tb |
Brown bean sauce |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Cold water |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Trim fat and remove membranes from ribs, cut between each rib to seperate.
Toss ribs, 2 teaspoons cornstarch, the soy sauce, salt and 1 teaspoon sugar
in glass or plastic bowl. Cover and refrigerate 30 minutes,. Cut green
peppers into 1-inch pieces. Cut green onions into 2 inch pieces
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in
wok. Add vegetable oil, rotate wok to coat side. Add ribs, garlic and
gingerroot, stir fry 2 minutes. Add bean sauce, stir fry 1 minute, stir in
chicken broth. Heat to boiling, reduce heat, cover and simmer 20 minutes.
Mix water, 2 tablespoons cornstarch and 1 teaspoon sugar, stir into ribs.
Cook and stir until thickened. Add green peppers, cook and stir 1 minute.
Garnish with green onions.
Do-Ahead Directions: After simmering ribs 20 minutes cover and refrigerate
no more then 24 hours. Just before servering heat ribs to boiling, cover
and cook 2 minutes, continue with recipe as directed.
Posted to MC-Recipe Digest V1 #168
Date: Thu, 25 Jul 1996 18:37:36 -0400
From: CookieTstr@aol.com
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